Cream of Hare a la Gil Bias

Ingredients

• a fine hare
• a gill of good cream
• half a pint of cream
• a full wineglassful of port wine
• a tablespoonful of red currant jelly
• butter it
• a little water

Method

1. 1

   Remove skin from hare, chop fillets, and pound with cream.

2. 2

   Strain and return to mortar, adding more cream until smooth.

3. 3

   Mix in port wine and jelly.

4. 4

   Cook in a mould in water for five minutes, then spread on a buttered baking sheet and set in the oven until firm.

5. 5

   Cut into shapes.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 38. The excerpt below is the record exactly as published.

Cream of Hare a la Gil Bias Take a fine hare, remove the skin and cut the fillets out of the back, leaving the rest of the hare for jugging or soup. Put these fillets into a mortar, having chopped them first ; pour a gill of good cream over and pound well for fifteen minutes, then rub through a wire sieve, after which return it to the mortar and pound it again, adding, a spoonful at a time, half a pint of cream till it is quite smooth and well blended ; then mix in a full wineglassful of port wine and a table-spoonful of red currant jelly. Put this in a mould and cook in a saucepan of water for five minutes. Now take a medium-sized baking sheet, butter it, and line it with a sheet of white paper very evenly and butter this as well, then spread the cream of hare taken out of the mould very evenly over it to the thickness of one-tenth of an inch ; then butter another sheet of paper, place it carefully over the top, sprinkle a little water

Cook this with the app: pantry check, scaling, and the assistant.